The robe is limpid and brilliant with a silver reflection. Depending on age, its colour will tend to green–gold or bronze. On the nose, aromas of flowers dominate (hawthorn, acacias, elderflower, fern, lime blossom, verbena) and are balanced by its natural minerality (flint) with a light citrus scent. With age, it will develop aromas of honeyed hazelnuts. On the palate, it proves to be a rich, opulent wine with a lot of character.
FOOD PAIRING
A wine for both surf and turf. Seafood pairs wonderfully: grilled shellfish, such as lobster, or a scallop fricassee. Alternatively, it is perfect with foie gras, veal haunch, or creamy poultry. It also accompanies blue cheeses very well.
Serve at 12 to 14°C
VINIFICATION
Fermentation: Starting out in stainless steel vats, the wines are then put into barrels for barrel fermentation
Maturation: 12 months in barrels using 20% new barrels
Laying down: From 2 to 8 years depending on the vintage
